Navarin d’Agneau (Lamb Stew with Spring Vegetables)

Ingredients

Check you have the quantities below.

• 2 lb / 900 g lamb shoulder, cubed
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 1 lb / 450 g potatoes, chunked
• 1 cup peas
• 2 cloves garlic, minced
• 4 cups / 960 ml stock or broth
• 1 tbsp tomato paste
• 1 tsp thyme

Let’s make it

1. Toss lamb with salt, pepper, and flour. Brown it in oil in a heavy pot.
2. Add onion, carrots, garlic, tomato paste, thyme, broth, and enough water to barely cover if needed.
3. Simmer covered for 60 minutes, then add potatoes and cook 25 minutes more until tender.
4. Stir in peas for the last 5 minutes. Serve hot.